- 2 roasting chickens (about 5 pounds each)
- 1 teaspoon each salt, seasoned salt, celery salt and onion salt
- 1/2 teaspoon pepper
- Pat chickens dry. Place with breast side up in an ungreased 13-in. x 9-in. baking pan. Combine seasonings; rub over and inside chickens.
- Cover and bake at 400° for 1 hour. Uncover and bake 30 minutes longer or until a meat thermometer reads 180°. Yield: 4-6 servings per chicken.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Roasted Chicken
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"Wow! The season combination is great! I am roasting bone-in chicken breasts for a chicken casserole and the smell in the kitchen is amazing! I will use this recipe again!"
"the nutritional facts are wrong.12oz is over 300 cal and no way a serving size"
"I rubbed chicken with olive oil before applying spices. I also put an onion in the cavity. In addition, I put red potatoes & carrots around chicken in roasting pan. I sprinkled garlic power too over chicken & veggies. Yummy!!"
"I had never roasted a chicken before I tried this recipe. WOW. I looked at the comments from others and decided to put an onion in the cavity. The house smelled so good all of us were hungry. It's so simple to have a chicken to eat now and one to freeze for later. Thank you, Taste of Home! Have made this recipe several times with variations on the spices. Always turns out great."
"This was great. Simple, moist, and ready right on time... Loved it. Will make this often."